We're giving you the flavors of Memphis right here in the City Beautiful.
"But here at Lafayette's, we put our own sort of flair on it," said Sous Chef Jason Eccleston.
The "flair" is thanks to Lafayette's made-in-house seasonings, like using whole fennel seeds in their Cajun spices. But the smoked cheddar grits must be a specific kind in order to execute this dish properly.
"It's what we refer to as a Delta-ground grit," Eccleston explained, meaning it's a larger grain than what most of us are used to. Using quick grits is a "heck, no!"
Other flavor-enhanceers to the Shrimp & Grits are andouille sausage, shitake mushrooms, shrimp stock and garlic.
For the Shrimp Po' Boy, the key is to marinate the shrimp in a mixture of buttermilk and hot sauce before dredging. The breading should have at least onion and garlic powder, and paprika.
When frying, Chef reminds us: "If it's done in the fryer, it's overdone on the plate."
Shrimp and Grits
- Slow cooked stone ground grits
- 5 each large Cajun spiced shrimp
- Ladle shrimp stock
- Andouille sausage
- Shitake mushrooms
Into a pan, add oil, shrimp, Cajun seasoning (with whole fennel seeds), shitake, sausage and garlic until it's almost done cooking.
Add stock. Melt several pads of butter until fully melted.
Artfully stack shrimp around bed of grits. Smother with remaining sauce.
Fried Shrimp Po Boy
- Small 26/30 size shrimp; tail off
- Mixture of buttermilk and hot sauce
- Spicy flour
- 6" Po Boy Bun
- 2 oz Spicy Aioli
- Shredded Iceberg lettuce
- 4 pickle slices
- 3 tomato slices
- Side of fries
Marinate shrimp in a mixture of buttermilk and hot sauce. Dredge the shrimp in spicy cajun flour and fry until golden brown.
Spread bottom bun with aioli/remoulade then top with shredded lettuce and tomatoes. This helps prevent the bread from getting mushy.
Pile it high with shrimp and add the top bun — because you're clever!
Add fries and eat!